This Bloomin Fried Chicken copycat is double-dipped, perfectly crunchy, and served with a zippy horseradish bloom sauce that hits like a reward. It’s bold, fast to prep, and cheaper than takeout — plus, the leftovers reheat like a dream. You’re not cooking to cope. You’re cooking to win.

Jump to Recipe

Quick Summary

Prep time: 15 mins
Cook time: 15 mins
Flavor: spicy, crunchy, tangy, bold
Great for: rage meals, weekend feasts, power dinners

Why I Like This Recipe

Look, I wasn’t looking for a “moment” — just wanted something fried. But this came out way better than I expected. Like, spicy-in-a-good-way, crispy-even-after-sitting, sauce-on-everything kinda good. Definitely adding this to my “impress people with fake effort” list.

Ingredients

Bloom Sauce

½ cup mayonnaise
2 tsp ketchup
2 tbsp horseradish
¼ tsp paprika
¼ tsp salt
⅛ tsp garlic powder
⅛ tsp dried oregano
Dash of black pepper
Dash of cayenne pepper

Fried Chicken

1 lb chicken breast
2 cups all-purpose flour
4 tsp paprika
2 tsp garlic powder
1 tsp salt
½ tsp ground black pepper
½ tsp cayenne pepper
1 cup buttermilk
½ cup water
Oil, for frying

How To Make Bloomin Fried Chicken

Make the sauce: Mix all the bloom sauce ingredients in a small bowl. Taste and adjust spice level if needed. Chill in the fridge.
Set up dredging stations: In one bowl, combine flour and all dry spices. In another, mix the buttermilk and water.
Prep the chicken: Pound the chicken to about ½ inch thick. If they’re huge, slice them into thinner cutlets.
Double coat: Dip chicken in flour mix → buttermilk mix → back into flour. Press to coat well. Set on a rack and let it sit for 5 mins.
Fry till golden: Heat oil to 350°F. Fry chicken 7–8 minutes, flipping halfway, until golden and crispy. Don’t overcrowd.
Serve: Drain on a wire rack. Spoon bloom sauce over top or serve it on the side.

Bloomin Fried Chicken– Easy Outback Steakhouse Copycat

Tips for Success

Let the chicken rest after dredging — it helps the coating stick
Use a thermometer — oil temp matters
Don’t skip the cayenne unless you really hate spice
Chill the sauce. Even 10 mins makes it hit harder

Storage and Reheating

Fridge: Store cooked chicken in an airtight container for up to 3 days.
Freezer: Wrap tightly and freeze for up to 2 months. Defrost in fridge before reheating.
Reheat: Best in the air fryer at 350°F for 4–5 mins. Flip halfway for max crunch. Oven works too. Microwave… not ideal.

Frequently Asked Questions

Can I use thighs instead of breasts?
Yep. Just trim them and make sure they’re pounded flat for even cooking.
What if I don’t have buttermilk?
Mix 1 cup milk + 1 tbsp vinegar or lemon juice. Let it sit 5 minutes — easy sub.
Can I make this gluten-free?
Sure, use a 1:1 GF flour blend. The texture might be slightly different but still crispy.
Is the bloom sauce spicy?
A little! You can ease up on the horseradish or cayenne if you want it milder.
What’s the best oil for frying?
Canola or vegetable oil work great. Don’t use olive oil — too low smoke point.

Common Mistakes and How to Dodge Them

Using cold chicken right from the fridge: Let it sit out for 15 mins so it cooks evenly. Cold centers = undercooked.
Skipping the rest after dredging: Letting it sit helps the flour coating hydrate and stick better during frying. Skipping this = flaky mess.
Not checking oil temp: Too cold and it absorbs oil, too hot and it burns fast. Use a thermometer — 350°F is your safe zone.
Crowding the pan: Oil temp drops and you end up with soggy breading. Fry in batches.
Microwaving leftovers: You’ll lose that crisp. Air fryer or oven is the way to go for next-day crunch.

Nutrition Facts (Per Serving)

Calories: 366 kcal
Total Fat: 25g
Saturated Fat: 5g
Cholesterol: 85mg
Sodium: 520mg
Potassium: 310mg
Total Carbohydrate: 17g
Dietary Fiber: 1g
Sugars: 3g
Protein: 20g

You Might Also Like: